Browsing "Kosher"
Mar 12, 2018 - Dairy, Kosher, Sweets, Gluten-free, Soy-free, Can prepare in advance, Cakes, Vegetarian, Make an impression    Comments Off on Gluten-Free Vanilla-Mocha Cake

Gluten-Free Vanilla-Mocha Cake

Vanilla-Mocha cake

Vanilla-Mocha cake

Vanilla-Mocha cake inside look

Vanilla-Mocha cake inside look

 Ingredients

330 gr. Tami all-purpose GF flour
10 gr. (1 packet) baking powder
½ tsp. baking soda
½ tsp. salt
180 gr. room-temperature butter
300 gr. (1½ cups) sugar
1 tsp. vanilla extract
3 eggs

For the Mocha:
4 Tbsp. espresso coffee
1½ Tbsp. cocoa powder
1 Tbsp. milk

Bundt cake tin, buttered and floured.

Preparation

Preheat your oven to 180C/360F.
Mix the flour, baking powder, baking soda and salt in a bowl.
In your stand mixer on medium speed, beat the sugar, butter and vanilla extract using the K beater until light and creamy.
Add eggs one at a time, waiting until each is fully incorporated.
Reduce to low speed, and add flour mix and milk intermittently.
Pour half of the mixture into the tin and smooth.
Mix the mocha ingredients, add to the reamining mixture in the bowl and incorporate fully.
Pour the mocha mixture over the vanilla mixture and smooth.
Using the spatula sideways, stab the center of the mocha mixture into the vanilla mixture almost to the bottom (creating a circle), to create the pattren.
Bake for 50 minutes until a toothpick/skewer comes out dry.

Quick Pistachio Ice Cream

This is 3 minutes work, 30 minutes in your ice cream maker, and then (at least) an hour in the freezer.

Ingredients

500 ml. heavy cream (or dairy-free/Pareve substitute)
300 ml. (1¼ cups) milk (or dairy-free/Pareve substitute such as soy milk/rice milk/almond milk)
6-8 Tbsp. sugar (if using dairy-free cream substitute, reduce to 4 Tbsp., as it is significantly sweeter)
1 vanilla bean, scraped for seeds
½ tsp. of powdered cinnamon

Preparation

Whisk all ingredients together in a bowl.
Churn in an ice-cream maker for 25-30 minutes (if you do not have an ice cream maker, place in a closed container in the freezer – remove and mix every ½ an hour until it reaches desired consistency).
pour into freezer-friendly lidded-container, and freeze.

Quick Vanilla Ice Cream

Once I started making ice cream this way, I stopped bothering with the egg-laden version. This is 3 minutes work, 30 minutes in your ice cream maker, and then (at least) an hour in the freezer.

2015-07-22 17.35.57

Ingredients

500 ml. heavy cream (or dairy-free/Pareve substitute)
300 ml. (1¼ cups) milk (or dairy-free/Pareve substitute such as soy milk/rice milk/almond milk)
6-8 Tbsp. sugar (if using dairy-free cream substitute, reduce to 4 Tbsp., as it is significantly sweeter)
1 vanilla bean, scraped for seeds

Preparation

Whisk all ingredients together in a bowl.
Churn in an ice-cream maker for 25-30 minutes (if you do not have an ice cream maker, place in a closed container in the freezer – remove and mix every ½ an hour until it reaches desired consistency).
pour into freezer-friendly lidded-container, and freeze.

May 17, 2016 - Vegan, Kosher, Breads and Doughs, Buns, Quickies, Starters, Gluten-free, Dairy-free, Parve, Vegetarian, Sides    Comments Off on Sweet GF Challah/Buns

Sweet GF Challah/Buns

2016-05-17 09.53.34

2016-05-17 11.38.04

Ingredients

600 gr. Tagmish GF flour
1 Tbsp. (12 gr.) dry yeast
120 gr. sugar
50 gr. (25 gr. + 25 gr.) vegetable oil
1 Tbsp. salt
600 ml. tap water

1 egg for brushing
sesame seeds for sprinkling (optional)

Preparation

Mix all dry ingredients in a bowl.
Add water and 25 gr. of oil and knead for a 6-7 minutes on high until you get a soft, sticky dough.
Pour remaining (25 gr.) of oil over dough, and knead into the dough.
Cover bowl loosely with a plastic bag, and let rise in warm place for approx. ½ an hour.
For buns: Divide dough into equal parts weighing 100 gr. each, knead and form balls.
For Challah: Divide dough into equal parts weighing 200 gr. each, knead and form balls.
Shape into desired Challah/bun shape.
Place over a tin lined with baking paper, brush with egg and sprinkle with sesame.
Preheat you oven to 220C/450F.
Let rise for approx. 20 additional minutes.
Bake for 10 minutes, then reduce heat to 180C/360F.
Continue baking until nicely golden-brown (approximately 20 minutes for buns, 30 for the Challah).

2016-05-17 11.40.22

Jan 20, 2016 - Spring, Winter, Kosher, Quickies, Gluten-free, Dairy-free, Soy-free, Fall/Automn, Cakes, Fruit Cakes, Seasonal, Vegetarian, Summer, Make an impression    Comments Off on Banana-Apple Crumble

Banana-Apple Crumble

5 minutes work, 20 minutes in the oven – sheer heaven!

2016-01-19 23.03.16

Ingredients per generous portion, or two moderate portions (double as needed)

For the Dough:
50 gr. Tami All-Purpose GF flour (or plain flour)
20 gr. GF rolled oats (or regular rolled oats)
30 gr. butter
25 gr. sugar
¼ tsp. cinnamon
For the Filling:
1 banana, peeled and sliced
½ Granny-Smith apple, peeled and sliced
¼ tsp. cinnamon
1 Tbsp. Demerara sugar

Preparation

Preheat your oven to 440F/220C.
Mix all dough ingredients in a small bowl using your fingers until crumbs form.
Mix filling ingredients and put in small oven-proof dish.
Cover evenly with crumbs and bake until approx. 20 minutes crumbs are golden and fruit is bubbling underneath.
Place dish over heat-proof plate.
Serve with vanilla/cinnamon ice cream (I make my own).

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